Favorite meat to smoke?

[joetee]

Boneless leg of lamb fresh off the farm

I'm gonna have to try that.

 

[Millberry]

Below is my post on it with all kinds of pics and info.

In short, you have the fat side of a pork butt and the meat side of the pork butt.
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From the meat side, position the butt like the immediate image above. Cut a slice into the middle of the pork butt starting at the top and go to the bottom. (top of picture to bottom of picture)
Cut into the butt until the knife hits the bone then keep the whole cut about that deep. It's not a super precise cut or anything.
The whole goal is to hit the bone and have the cut where you can butterfly out the meat enough to season in there and set it on the rack somewhat butter flied.

When it is on the rack it is slightly buttered flied with seasoning all in there AND gives more surface area and the ability for the smoke to now penetrate that deep in and into the meat surrounding the split. If you didn't do this then all of that meat in there would likely get NO seasoning, bark, or smoke penetration or much flavor deep in there.
This approach solves those issues :)

Let me know if this helps :)

My full post below
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Butterflied Pork Butt (or Pork Butt Butt)

Well a few weekends ago I did 2 pork butts at 17.5 pounds total. I butterflied them so that the pork butts were more like butts hahaha. The reason I did this was to: get more seasoning on the meat for flavor get more bark because there was now more surface area get more smoke flavor and...

www.smokingmeatforums.com

I sure do appreciate you taking the time to help me. Thanks tallbm

 

[bdawg]

I'd say that Baby Back ribs and Boston Butt, are the 2 things I do most often. I also smoke a lot of whole chickens, salmon and steelhead trout, Another favorite is to get the post-St. Paddy's day corned beef on sale and smoke them into Pastrami

 

[damascusmaker]

I like Boston Butts because they have never failed to please.

I didn't see anyone mention wieners. We do a couple dozen at a time and vacuum seal into smaller units for the freezer. Killer good and easy to have on hand for an omelet, wiener and cheese sandwich, kraut and smoked wieners is on another level as is a regular hot dog. Learned the wiener rule somewhere here is 2 hours smoke at 200 degrees, don't let them get too hot and start to shrink. I use lots of my own rub.

 

[bill1]

I'm going with chicken thighs. Covers all the bases: always quick, cheap, and tasty.
Pork butt never disappoints...and always cheap and tasty, but a day's work to get there.
And you can't beat the taste of a good beef brisket, but if you mess up, you're out a day and a fair sum of money.

 

[3-2-1]

Welcome from San Jose, CA.

Prefer Costco USDA Prime Brisket

 

[JLeonard]

Welcome to the forum! I hunt the reduced meat section at the grocer unless I'm doing a specific cook.
Jim

 

[kawboy]

Beef Shortribs, followed closely by Pork spareribs.

 

[JC in GB]

Pork ribs are always a go for me.

 

[paul_alex]

Brisket and its not even close.

 

[joetee]

Brisket is my fav. The only one that I didn't care much for was the one I over trimmed. Have to leave some of that fat on.

 

[Jersey Jimbo]

My favorite is baby back ribs using the 3-2-1 method. then a nice brisket,